An amazing cake inspired by the sweet Black Forest. It is one of the 35 original recipes that we will find in Sweet Alchemies, on 5/3 with Kathimerini.
* We find French clarifie butter in Thanopoulos in Kifissia, while the Karatzas store, on Athinas Street in the center, has a Greek bulk clarifie. What is a clarinet? A product like traditional milk butter sold in jars, that is, a kind of pure butter - but from cow's milk and not from goat's and sheep's milk. And when we say "pure", we mean that it consists of 100% fat, without water and milk solids, found in regular fresh butter. That is why the clarifie does not darken in the pan and is ideal for fried sweets, such as crepes and pancakes, fried bananas, etc. We can easily make it at home. Take a good amount of cow butter (at least 400-500 gr.) And melt it in a baking pan without stirring. Once the fat is separated from the water, skim the surface from the "dirt" and carefully transfer the liquid to another bowl, without dropping the precipitate. This liquid (which will stabilize when it enters the refrigerator) is the clarifier.
** To make couverture peels we need to practice. We take a plate of milk chocolate and try to scratch its smooth face with the peeler or with the tool that peels the parmesan.
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